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Mississippi Mud Cake Recipe
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Mississippi Mud Cake

Vegetable oil spray for misting the pan

1 (18.25-ounce) package plain devil's food cake mix

8 tablespoons (1 stick) butter or margarine

1 1/2 cups buttermilk

2 large eggs

1 teaspoon pure vanilla extract

1 7-ounce jar marshmallow creme

Chocolate pan frosting (recipe follows)

1 cup chopped toasted pecans

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly mist a 13-x9-inch baking pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, melted butter, buttermilk, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well-blended. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger, 40 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool. Spread the warm cake with the marshmallow creme.

4. Prepare the Chocolate Pan Frosting.

5. Pour the hot frosting on top of the marshmallow creme and spread it out with a spatula so that the frosting reaches the edges of the cake. Scatter the top with the toasted pecans. Cool the cake for 20 minutes before serving.

6. Store this cake, covered in aluminum foil, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

Chocolate Pan Frosting

8 tablespoons (1 stick) butter

4 tablespoons unsweetened cocoa powder

1/3 cup whole milk

4 cups confectioners' sugar, sifted

1. Place the butter in a medium saucepan and melt over low heat, 2 to 3 minutes. Stir in the cocoa powder and milk. Let the mixture come just to a boil, stirring, and then remove the pan from the heat. Stir in the confectioners' sugar until the frosting is thickened and smooth.

2.Pour the warm frosting over the top of a cooled cake of your choice, spreading it with a spatula so that it reaches all sides of the cake. Work quickly because this frosting goes on best while still warm.